Breakfast potatoes for a crowd are the ultimate hands-off side dish: crispy-edged, fluffy-centered potato cubes tossed with onions and peppers, then roasted on sheet pans until golden. This recipe is designed to feed 12 people using just two baking sheets, so you can spend your morning on the eggs and bacon instead of hovering over a skillet.
Ingredients
- 5 lb (2.3 kg) russet or Yukon Gold potatoes, scrubbed and cut into ¾-inch (2 cm) cubes
- ¼ cup (60 ml) olive oil, plus more for greasing the pans
- 2 medium yellow onions, diced (about 2 cups / 300 g)
- 2 red or green bell peppers, diced (about 2 cups / 300 g)
- 4 cloves garlic, minced
- 2 tsp (12 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika (optional, for a smoky flavor)
- ½ tsp (1 g) cayenne pepper (optional, for heat)
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Position two racks in the upper and lower thirds of the oven. Lightly grease two large rimmed baking sheets (18×13 inches / 46×33 cm) with olive oil or line them with parchment paper.
- Place the cubed potatoes in a large bowl. Add the olive oil, onions, bell peppers, garlic, salt, black pepper, smoked paprika (if using), and cayenne (if using). Toss everything until the potatoes are evenly coated.
- Divide the potato mixture evenly between the two prepared baking sheets, spreading it into a single layer. Do not overcrowd; if the pieces overlap, they will steam instead of crisp. Use a third sheet if needed.
- Roast for 25 minutes, then remove the pans from the oven. Use a metal spatula to flip the potatoes, scraping up any browned bits. Swap the pans between racks so they cook evenly.
- Return to the oven and continue roasting for 15–20 minutes more, until the potatoes are golden brown and fork-tender. If you like extra-crispy edges, roast for an additional 5 minutes, watching closely to prevent burning.
- Taste a piece and add more salt if needed. Garnish with fresh parsley or chives before serving, if desired.
Tips
- Cut uniformly: Aim for ¾-inch (2 cm) cubes so all pieces cook at the same rate. Smaller pieces burn, larger ones stay raw in the center.
- Don’t skip the flip: Flipping halfway ensures even browning and prevents sticking. Use a thin metal spatula to release the potatoes gently.
- Soak for extra crispiness (optional): If you have time, soak the cut potatoes in cold water for 30 minutes, then drain and pat completely dry before tossing with oil. This removes excess starch and yields a crunchier exterior. Add 30 minutes to the total time.
- Make it ahead: You can cut the potatoes and vegetables a day in advance, store them in a sealed container in the fridge, and toss with oil and seasonings just before roasting.
Serving Suggestions
These potatoes are the perfect base for a breakfast spread. Serve them alongside scrambled eggs, crispy bacon, or sausage patties. They also work well as a brunch side with a frittata, or as a hearty addition to breakfast burritos. For a vegetarian main, top a portion with a fried egg and a dollop of hot sauce.
Variations
- Southwest style: Add 1 tsp (2 g) ground cumin and 1 tsp (2 g) chili powder with the other spices. Stir in 1 cup (150 g) of corn kernels during the last 10 minutes of roasting.
- Herb and garlic: Replace the smoked paprika with 2 tsp (4 g) dried rosemary or thyme. Add 2 tbsp (8 g) of fresh chopped rosemary in the last 5 minutes of cooking.
- Cheesy topping: Sprinkle 1 cup (120 g) of shredded cheddar or Monterey Jack over the potatoes during the final 5 minutes of roasting, then let it melt until bubbly.
- Sweet potato twist: Substitute half the russets with sweet potatoes. Note that sweet potatoes may cook slightly faster, so check them a few minutes earlier.
Storage and Reheating
Refrigerate leftover breakfast potatoes in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 8–10 minutes, or until heated through and crispy. You can also microwave them for 2–3 minutes, but they will be softer. For longer storage, freeze the cooled potatoes on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 400°F (200°C) oven for 15–20 minutes.
Frequently Asked Questions
Can I use other types of potatoes? Yes, Yukon Golds are a great choice because they hold their shape and have a buttery flavor. Waxy potatoes like red or new potatoes work too, but they won’t get as crispy on the outside. Avoid using very starchy potatoes like russets if you prefer a firmer texture, though they do crisp up beautifully.
Why are my potatoes not crispy? The most common reason is overcrowding the pan. If the potatoes are piled on top of each other, they steam rather than roast. Make sure they are in a single layer with a little space between each piece. Also, ensure your oven is fully preheated and that you flip them halfway through.
Can I prepare these potatoes ahead of time and reheat them for a crowd? Absolutely. Cook the potatoes as directed, let them cool completely, and store them in the refrigerator. When you’re ready to serve, reheat them on a baking sheet in a 400°F (200°C) oven for 10–15 minutes, or until hot and crispy. This is a great way to reduce morning stress.
Do I need to peel the potatoes? No, you can leave the skin on for extra texture and nutrients. Just make sure to scrub them well before cutting. If you prefer peeled potatoes, that’s fine too, but they may be slightly less sturdy.
Can I cook these in a slow cooker or air fryer? A slow cooker won’t give you crispy potatoes; it will make them soft and steamy. An air fryer works well, but you’ll need to cook in batches. Preheat the air fryer to 400°F (200°C), arrange the potatoes in a single layer, and cook for 15–20 minutes, shaking the basket halfway through.
What if I don’t have two baking sheets? You can use one large sheet, but you’ll need to cook in batches or the potatoes won’t crisp. Alternatively, use a roasting pan with higher sides, but increase the cooking time by about 10 minutes and stir more frequently.
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